Khao Soi @ Northern Thai Curry Noodle - Thai Curries AFF #5

Khao Soi or sometimes written as Khao soy is a Burmese influenced dish that is  popular in northern Thailand.

I wasn't sure if the recipes in English were right on the internet...so I referred to one that made from scratch. I believed that the north and south's curries will be very different and hence refused to believe there will be any red curry paste. I also refused to believe that there is curry powder.,.. or maybe not the type of curry powder we have here that is Indian curry powder.

Shark and Pumpkin Thai Red Curry - Thai Curries AFF #4

When I saw this recipe.. the slices of chicken looked sooo enticing, and the pumpkin just sends my Ooo-Lala siren going off.

But I wanted to try something different, and changed the chicken to shark as I happened to have it. Red curry is very versatile and you can use any type of protein.

Thai Red Curry Paste - Thai AFF #3

For this month's AFF, It's Thailand. The land of smiles.

Thailand is famous for its curries of which is different from Indian curries that uses a lot of spices. Instead Thai curries uses herbs and aromatics as well on top of some spices.

The Thais have red, yellow and green colours for their curries, differentiated by the colours of the ingredients. The use is also different for each type. Red curry is one of most versatile curry pastes and can be used for meat, poultry, seafood and vegetables.

Red curry paste is the basic ingredient for making Thai Red Curry.

Pork Panang Curry - Thai Curries AFF #2

We seriously love this!

If you avoid consuming coconut milk, then it's hard for you to make this because I used 350ml coconut milk to cook this plate of curry. Personally, I love coconut milk for it's health benefits with all the short and middle chain fatty acids that used to be confused as BAD. Rich with lauric acid that benefits the heart. It helps with weight loss and I will need it desperately if I ever get Alzheimers. Read here . 

If you have never drank freshly squeezed coconut milk, you don't know what you're missing. That's why you always see coconut trees in places that people nickname as Paradise! Joking.

Mieng Kham - Thai AFF #1

Mieng Kham is a traditional snack from Laos and Thailand.

Miang originated in northern Thailand near the border with Myanmar. The original miang consisted of fermented and or pickled wild tea leaves.Over time, other ingredients were included in the snack. The name can be interpreted as meaning "eating many things in one bite" - from miang (เมี่ยง), meaning "food wrapped in leaves", and kham (คำ), "a bite".

In Laos, this is also made with leaves of spinach, cabbage or lettuce. But in Thailand, it is usually with the leaves of Piper sarmentosum, or wild betel/pepper leaves, locally known as daun kaduk.